Really Bubbly & Nice: The Blackberry French 75

August 22, 2017

In the 1920's mixologists were regular bartenders and Harry MacElhone opened Harry's New York Bar in Paris. There, he served a cocktail called a 75, a concoction of Calvados, gin, grenadine, and absinthe. In 1922 he included the recipe in Harry's ABCs of Mixing Cocktails. Five years later in 1927 Here's How! another prohibition cocktail publication, included the version we know today (gin, lemon, sugar, sparkle). Johnny Swet, the man behind the beverages at The Skylark, likes to honor the classics with some contemporary garnish. Which brings us to the Blackberry French 75. Perfectly balanced between bright citrus and tart berry, with just the right amount of sweetness. Best of all, the giant blackberry ice cube that slowly melts as you sip.

Here's a clipping from the original Here's How!. Note the custom toast dictated at the end. Enjoy the full collection (circa 1927!) here.